Scallop Apple Salad With Hazelnut Dressing Recipes

Steps:

• Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Steps:

• For vinaigrette:
• Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
• For salad:
• Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

Steps:

• Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
• Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly.
• Stir together vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.